Ingredients (makes about 70-80)
- 500 gr. White flour
- 400 gr. White sugar
- 300 gr. raw almonds
- 2 eggs
- 1 teaspoon baking powder
- Finely grated zest of 1 lemon
- A little pinch of salt
- 1 teaspoon vanilla extract
1. Preheat the oven to moderate (180°C). Place almonds on an oven tray; bake for about 5 minutes or until browned. Cool.
2. Beat the eggs white till stiff and add the vanilla extract. In another pan beat the yolks with sugar, add flour, baking powder and a pinch of salt. Than process the 2 mixtures until all are combined.
3. Add the almonds and mix again to a firm dough. Knead gently on a floured surface for 2 minutes. Shape some loaves. Place each loaf on baking paper and bake in moderate oven (180°) for about 15 minutes or until lightly browned.
4. Remove from the oven, and then make the Cantucci by slicing the loaves with a smooth-bladed knife to a thickness of about 2cm and putting back into the oven to brown both sides. Transfer to wire racks to cool.
Cantucci are traditionally served with Vinsanto, a sweet white dessert wine from Tuscany and if kept in a dry place they last up to 2 weeks.
